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Compared to conventional high internal phase emulsions (HIPEs), ultrastable HIPEs have recently attracted much attention due to much better stability and protection for bioactive compounds. Here, novel food-grade ultrastable HIPEs were successfully constructed. By simply mixing two individual unstable HIPEs (instability in 3 months in open atmosphere) stabilized by ternary complexes of protein (i.e., lactoferrin), two polyphenols (i.e., (−)-epigallocatechin-3-gallate and curcumin) and two anionic polysaccharides (i.e., κ-carrageenan and low methoxylated pectin), respectively, ultrastable mixed-HIPEs (very stable for 1 year or more in open atmosphere) were achieved unexpectedly. The two individual HIPEs underwent liquid-to-gel and viscous-to-elastic transitions during mixing, exhibiting strong structural synergism. The stabilization was ascribed to the electrostatic repulsive interactions and the formed interpenetrating polymer networks hydrogels in continuous phases; their contribution varied according to the binding sequences of protein, polyphenol, and polysaccharide (for ternary complexes) and the combination modes of individual HIPEs (for mixed-HIPEs). The excellent soft material properties of ternary complexes can provide guarantee for the stsability of emulsion droplets, avoiding their rupture caused by strong squeezing in mixed-HIPEs. This finding greatly expands the type of food grade ultrastable HIPEs. Overall, the novel food-grade ultrastable mixed-HIPEs will offer fascinating opportunities for their future applications in food, medical, cosmetic, and tissue engineering products. • Two high internal phase emulsions (HIPEs) are stabilized by ternary complexes. • Ultrastable HIPEs are achieved by simply mixing two unstable ones. • The stabilization can be mainly ascribed to the electrostatic repulsive interactions. • The interpenetrating polymer networks hydrogels are formed in continuous phases. [ABSTRACT FROM AUTHOR]